Filo or phyllo (Greek: φύλλο, “leaf” or “sheet”), is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines.
Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. Filo dough is made with flour, water and a small amount of oil or white vinegar, though some dessert recipes also call for egg yolks. Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A large table and a long roller are used, with continual flouring between layers to prevent tearing.